Here’s a hearty, comforting recipe for Homemade Beef Barley Vegetable Soup — rich, nutritious, and perfect for chilly days 🍲🥕🥩
🥣 Beef Barley Vegetable Soup (Serves 6–8)
Ingredients
- 1 lb (450g) beef stew meat, cut into bite-sized pieces
- 1 cup pearl barley
- 1 onion, chopped
- 2–3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 cup diced potatoes
- 1 cup green beans or peas
- 1 (14.5 oz / 400g) can diced tomatoes
- 6 cups beef broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried parsley (or fresh)
- 1 bay leaf
- Salt and pepper to taste
Instructions
1️⃣ Brown the Beef
- Heat olive oil in a large pot over medium-high heat.
- Add beef, season with salt and pepper, and brown on all sides (~5 minutes).
- Remove beef and set aside.
2️⃣ Sauté Aromatics
- In the same pot, sauté onion, garlic, carrots, and celery until softened (~5 minutes).
3️⃣ Add Liquids & Barley
- Return beef to the pot.
- Add beef broth, diced tomatoes, thyme, parsley, and bay leaf.
- Stir in barley.
4️⃣ Simmer
- Bring soup to a boil, then reduce heat to low.
- Cover and simmer 45–50 minutes until beef and barley are tender.
5️⃣ Add Remaining Veggies
- Stir in potatoes and green beans (or peas).
- Simmer an additional 15–20 minutes until vegetables are cooked.
6️⃣ Finish & Serve
- Remove bay leaf.
- Taste and adjust salt and pepper.
- Serve hot with crusty bread.
💡 Tips
- Thicker soup: Use less broth or simmer longer to concentrate flavors.
- Make ahead: Soup tastes even better the next day.
- Freezer-friendly: Freeze in portions for quick meals.
- Flavor boost: Add a splash of Worcestershire sauce or soy sauce for umami.
If you want, I can also give you a slow-cooker version that’s almost hands-off but equally flavorful.
Do you want me to do that?
